I had to add ten minutes at 300° for the pie to set,and I let it cool in the oven. The pie looked perfect at first but was definitely not done in the middle. After I added time the pie seemed to expand and the pie, and crust cracked. Not sure why but if I make it again I may go to 325° for 50 mins. I don't blame the recipe.
I Used one can of rolls and a 8x8 pan. I made it just as the recipe said except for cutting it down to one can of rolls, and it was great. Someone complained of it being too sweet. That's not a reason to give it a bad grade, that's just your personal taste. Cut the sugar down if that's an issue. This was easy and delicious.
It's very good. I didn't go exactly by the recipe. I melted the butter in the pan and poured a little in the batter because it was way to thick to pour. I added more milk to make it pourable. I mixed all the sugar in the batter using 1 cup sugar substitute and 1 cup regular sugar. I let it stay an additional 10 minutes for 1 hour cook time, trying to get it to brown more but that could have been the lack of real sugar. It's delicious.
Would try again. This one didn't turn out too well. Dry. It said 1-1:10 and I went with 1:10. It's breaking apart when I cut it. Taste is ok. I would probably use more sweetener in the crust.
Nice, I learned to make them with box mixes but recently went keto so I needed a low carb alternative. Aside from using half a cup of gluten free flour to help bond it, I used nut flours. First time I made a strawberry dump cake. 13x9 and it was delicious, but very thin. I am baking an apple dump cake right now, and used a 9x9 pan so it will be thicker. I guess the lo carb substitutions keep it from rising as much. I'm sure it will taste great with the Walnut flour especially. I used 1 cup Walnut flour and half a cup gluten free,, and half a cup almond flour.
Trying to do keto, so I used sugar free pudding. They come in .9 oz packages not 3.4 so I used 4 because my pie pan is deep dish. 20 oz crushed pineapple but still 1 cup sour cream. Probably could have used more sour cream but it set up nicely. Topped with whipped cream, sugar free and monk fruit sweetener. Nut flour for the Graham cracker crust. Not bad at all.
The only problem I have is they didn't spread out. I had to retire them after mashing with a fork since 8 minutes was not enough. Maybe my cookie was bigger but it wouldn't stretch out so I had a big hunk of peanut butter cookie instead of what's in the photo
I didn't add the extra egg. I thought it's sausage, the bread crumbs will stick to it anyway. I used panko. I also used jalapeno pickled eggs that I had instead of boiling eggs. I have made it before with boiled eggs, and also fried and air fried. I like to use hot Italian sausage as it gives it more flavor. This is a good recipe though
